Mango Salsa - Bella 14763 Manual De Instrucciones

Recipes

Mango Salsa

• 1-1/2 cups mangos, diced, divided
• 1 cup tomatoes, chopped, divided
• 1/2 large red onion
• 2 cloves garlic, peeled
1. Prepare Crust. Add roasted almonds to the work bowl.
2. Press CHOP and quickly release to pulse until nuts are ground to the size of sesame seeds.
3. Empty the work bowl onto a plate. Add the remaining crust ingredients and combine with a fork.
4. Lightly brush the salmon steaks with oil. Press the crust ingredients into the salmon to form a
solid coating of nuts and seeds.
5. Sear salmon steaks in olive oil and butter over medium-high heat for 1 minute. Then cover
and lower the heat to medium for up to 3 minutes. Flip steak when crust is lightly browned.
Continue to sear over medium heat for another 2 to 3 minutes. Continue cooking until salmon
easily flakes with a fork. Do not overcook!
6. Prepare Mango Salsa. Add half of the mango, half of the tomato, rough chopped onion,
garlic, red bell pepper, cilantro, jalapeno, lemon zest and juice to the work bowl. Press CHOP
until the desired consistency is reached.
7. Heat olive oil in a medium saucepan over medium heat, and sauté chopped ingredients until
heated through, 1 to 2 minutes, then remove from heat. Add the remaining half of the diced
mango and tomato.
8. Spoon Mango Salsa over the salmon steaks to serve.
Serve with chips or vegetables. A nice, sweet and spicy spin on the expected.
Ancho Peach Salsa
Serves: 4 - 6
• 1-1/2 cups ripe peaches, diced
• 1 cup tomato, diced
• 1 cup red onion, chopped
• 1 - 2 jalapeño peppers, seeded, de-veined
• 1 red bell pepper
1. Add half of the peaches, half of the tomato, rough chopped onion, jalapeno peppers, red bell
pepper, cilantro, lime zest and juice, chili powder, brown sugar to the work bowl.
2. Press CHOP and quickly release to pulse until ingredients are uniformly chunky. Add the
remaining peaches and tomato. Stir well.
3. Serve immediately, or cover and refrigerate until ready to serve.
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• 1 red bell pepper, chopped
• 1 handful fresh cilantro, chopped
• 1 jalapeno pepper, seeded, de-veined
• 1/2 lemon, juiced and zested
• 1/2 cup cilantro
• 1 lime, juiced and zested
• 1/2 teaspoon ancho chili powder
• 1 tablespoon brown sugar, packed
• Sea salt and freshly ground pepper to taste
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2018-11-05 3:27 PM